Seafood Gumbo Recipe

Name: Seafood Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flour; 1 cup vegetable oil; 4 (14 1/2 ounce) cans whole tomatoes, undrained, chopped (can add more if you like more tomatoes) or 4 (14 1/2 ounce) cans stewed tomatoes (can add more if you like more tomatoes); 3 onions, chopped; 4 stalks celery, chopped; 2 bunches green onions, chopped; 2 bell peppers, chopped; 4 tablespoons chopped garlic; 4 tablespoons chopped parsley; 6 chicken bouillon cubes; 1 tablespoon onion powder; 1 tablespoon celery seed; 1 tablespoon celery salt; 1 ½ tablespoons Old Bay Seasoning; 1 tablespoon tony chachere's creole seasoning; 1 tablespoon cayenne pepper; 2 tablespoons sugar; 1 teaspoon garlic powder; 4 bay leaves; 40 ounces sliced okra (frozen or fresh); 1 lb crabmeat or 1 lb crab claws; 4 lbs shrimp, peeled

Servings: persons

1 cup flour
1 cup vegetable oil
4 (14 1/2 ounce) cans whole tomatoes, undrained, chopped (can add more if you like more tomatoes) or 4 (14 1/2 ounce) cans stewed tomatoes (can add more if you like more tomatoes)
3 onions, chopped
4 stalks celery, chopped
2 bunches green onions, chopped
2 bell peppers, chopped
4 tablespoons chopped garlic
4 tablespoons chopped parsley
6 chicken bouillon cubes
1 tablespoon onion powder
1 tablespoon celery seed
1 tablespoon celery salt
1 ½ tablespoons Old Bay Seasoning
1 tablespoon tony chachere's creole seasoning
1 tablespoon cayenne pepper
2 tablespoons sugar
1 teaspoon garlic powder
4 bay leaves
40 ounces sliced okra (frozen or fresh)
1 lb crabmeat or 1 lb crab claws
4 lbs shrimp, peeled

1
["Heat the vegetable oil in a very large soup pot, gradually whisk in flour with a long handled whisk.", "Continue to stir and whisk constantly until the roux reaches a dark chocolate color, being careful not to burn.", "In South Louisiana, you can purchase Roux premade in a jar, and I frequently use that, but I NEVER use the ""roux mix"" that you can purchase.", "At this time add the 4 cans tomatoes chopped with the juice.", "Continue to stir and whisk another 10 minutes.", "Add the vegetables and cook another 20 minutes stirring very frequently.", "Dissolve bouillon cubes in 2 to 4 quarts of water.", "Add this to the pot and bring to a boil.", "Add seasonings.", "and okra and simmer 20 minutes.", "Add shrimp and crab.", "Cook until shrimp are done.", "Add fresh green onion tops at end of cooking.", "Serve over rice.", "I frequently substitue crawfish tails for some of the shrimp.", "I prefer to use crab claws rather than crab meat in the gumbo.", "You can also add some andouille sausage if you want that."]

1498

kcal

Calories

Fat

Carbs

164

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 cup flour, 1 cup vegetable oil, 4 (14 1/2 ounce) cans whole tomatoes, undrained, chopped (can add more if you like more tomatoes) or 4 (14 1/2 ounce) cans stewed tomatoes (can add more if you like more tomatoes), 3 onions, chopped, and more.

Yes, Seafood Gumbo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seafood Gumbo

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